PAST, PRESENT & FUTURE

Transcription

1 Food Safety PAST, PRESENT & FUTURE Professor G.S. Vijaya Raghavan Department of Bioresource Engineering McGill University Canada

2 Global Focus on Food Safety

3 Risk Analysis Interactive exchange of information and options

4 Key Principles of Food Safety Prevent contaminating food with pathogens spreading from people, pets, and pests Separate raw and cooked foods to prevent contaminating the cooked foods Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens Store food at the proper temperature Use safe water and cooked materials

5 Elements of Farm Food Safety

6 Contemporary Issues Food safety - increasingly becoming a deep concern shared by consumers, industry and governments. Strategies Should be directed to avoid potentially severe health hazards. Key controversies - Genetically Modified Food on health of future generations and genetic pollution of environment, Can destroy natural biological diversity Globally, food safety assurance systems - more stringent, in response to food safety problems

7 Food Safety Hazards Physical Chemical Biological Handling Adultration Agricultural Production Pathogens Toxins

8 Food Safety History of Canada

9 History Early 1900 s Contaminated food, milk and water caused many foodborne illnesses Sanitary revolution Sewage and water treatment Hand-washing, sanitation Pasteurization of milk Refrigeration in homes- 1913

10 History Animals identified as a source of foodborne pathogens Improved animal care and feeding Improved carcass processing Surveillance and research Outbreak investigations Laws and policies regarding food handling

11 1915 Toronto - by-law for milk pasteurization 1920 The Food and Drugs Act 1934 CPHA - first formal training program in food inspection Ontario - compulsory pasteurization of milk Canada s first food guide 1949 Mandatory iodinization of salt 1954 The Food and Drugs Act - criminal law The first comprehensive national nutrition survey 1997 The Canadian Food Inspection Agency 2004 Canadian Community Health Survey (CCHS) 2007 Canada s Food Guide Major Revision 2007 Nutrition labelling became mandatory

12 Food Expert Advisory Committee (FEAC) Broad expert strategic advice on regulatory and administrative oversight of foods matters related to strategic planning, priority-setting and environmental scanning of issues related to food safety. The Committee currently consists of 20 members the research and academic health and regulatory professional Industry, patient and consumer group sectors Current Priorities Sodium Reduction Strategy Managing Trans Fat Levels Standards for acceptable limits for GM contamination Labelling of Unpasteurized Juice and Cider Products

13 Global Food Safety - Timeline

14 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

15 The Romans BC Salting & Drying

16 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

17 Early 1800s First large scale canning

18 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

19 Food Borne Parasite James Paget & Richard Owen Pig parasite Trichenella Spiralis - Trichinosis

20 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

21 1860s - Pasteurization Dr. Louis Pasteur

22 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

23 1888 Food borne microscopic pathogens Dr. August Gärtner - Bacillus Enteritidis

24 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

25 Irradiation Appleby & Banks - irradiate particulate food in a flowing bed

26 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

27 1914 Food Poisoning Dr. M.A. Barber & 2 associates Spoiled milk & Poisoned Themselves

28 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

29 Pillsbury HACCP

30 Food Safety Timeline 700 BC Romans Salting and Drying Early 1800s Nicolas Appert - the first version of canning 1835 James Paget and Richard Owen - pig parasite -Trichinosis 1860s Louis Pasteur - pasteurization and fermentation 1888 August Gärtner - Bacillus Enteritidis 1906 Appleby & Banks - irradiate particulate food in a flowing bed M.A. Barber - purposefully food poisoned himself Howard E. Baumann Pillsbury - HACCP Codex Alimentarius Commission FAO

31 Codex Alimentarius Commission Food and Agricultural Organization

32 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

33 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

34 1993 Biosensors

35 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

36 2003 Smart Packaging Safe Unsafe

37 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

38 2009 Genomic Sensors and Rapid PCR Assays

39 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

40 Synthetic bacteria Recently an entire synthetic bacterial genome was constructed and transformed into another bacterial cell. This is a great manipulative technology though it may take some time to master it. In the near future commensal synthetic bacteria - introduced in the food to produce antibiotics that are detrimental to other pathogenic organisms. Dr. Craig Ventor [Bottom Left: Synthetic Genome transformed into Mycoplasma mycoides ] J Craig Venter Institute, MD USA

41 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

42 2025 Real-Time Nanovision

43 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

44 2040 Mobile pathogen detection apps for Smartphones

45 Food Safety Timeline 1980s PEF & HPP 1993 Biosensors Smart Packaging TTIs 2009 Genomic sensors and Rapid PCR Assays Synthetic Bacteria Real-Time Nanovision 2040 Mobile apps for smartphone cameras 2050 Bio- Safety smart refrigerators

46 2050 Biosafety Refrigerators

47 Organisms Estimated 250 foodborne pathogens Foodborne illness 2 or more cases of a similar illness resulting from ingestion of a common food Bacteria most common cause Also viruses, parasites, natural and manufactured chemicals, and toxins from organisms

48 Foodborne disease outbreaks, cases and deaths in the united states Salmonella had the highest number Source: CDC MMWR Surveillance for Foodborne Disease Outbreaks

49 Microwave Pasteurization of Shell Eggs - A Case Study

50 News Update Over half a billion eggs were recalled due to Salmonella enteriditis contamination in the USA between the August 2010 and July 2011 Incurred a loss of nearly 300 million dollars in production and transport costs Sickened more than 2500 people in two weeks, leading to additional economic losses This strain of bacteria is found inside a chicken's ovaries, and gets inside an egg

51 The Problem Eggs Popular ingredient in many foods. Valued for its exceptional functional and nutritional properties. Many dishes contain raw egg as an essential ingredient. Eggs Potential hosts and carriers for pathogenic microbes (Salmonella enteritidis)

52 Proposed Solution Contd Pasteurization (57.5 C for white & 61.1 C yolk for 2.5 mins) Present methods of In-shell pasteurization result in poor quality eggs Heat pasteurization with minimal changes to the egg proteins needs consideration Microwaves - Viable alternative for the pasteurization of In-shell eggs

53 Why In-Shell? Mother Nature s excellent packaging material the shell protects the egg Breaking and repacking - considerable economic overheads In-Shell Pasteurization the best possible remedy

54 Need for research

55 Need for research Contd Microwave heating is fairly non-uniform Heterogeneity of the egg Complexity in locating the points of overheating Remediation of cold spots through specific design alternatives

56 Objectives Long Term To define the conditions under which inshell eggs can be successfully pasteurized microwaves at 2450MHz To design a combination of waveguide and egg holders (susceptors) - the required temperature profile for pasteurization inside the shell egg

57 Simulations using FEM Contd

58 Simulations using FEM Contd

59 Simulations using FEM Contd

60 Simulations using FEM Contd Temperature profile of shell egg heated in the laboratory oven with rotation - power density 2 W g -1 after 120 s

61 Experimental trials

62 Experimental trials Contd

63 Experimental trials Contd Waveguide port Focusing shield Glass egg with egg white Teflon stand Teflon turn table

64 Applicator Design - Simulation Electric field distribution along the Z axis and the XY plane Simulated temperature profile inside the egg rotating under a straight slot (quartered)

65 Applicator Design - Simulation Dimension of the S-parabolic slot Simulated temperature profile inside the egg rotating under an S-Parabolic slot

66 Applicator Design - Schematic

67 Applicator Design - Setup

68 S-Parabolic Slotted Waveguide Applicator

69 Microbial Validation Legend: CTRL Control MWD Domestic Microwave MWL Laboratory Microwave MWS S-Parabolic Microwave CFU ml-1 of egg yolk after heat treatment using different microwave setups

70 Quality Assessment - Turbidity

71 Shelf Life Viscosity Turbidity

72 Foam Density, g/cc Shelf Life- Foam Density 0.35 Fisher LSD No. of Weeks Unpasteurized MW Pasteurized Waterbath

73 Quality Assessment Contd The microwave heated egg white when compared to the water bath heated ones had a much higher enthalpy of denaturation had a higher viscosity was clearer had a more stable foam with less foam density had a relatively longer shelf life The dielectric properties indicated much less denaturation

74 Hyperspectral Imaging npasteurized Microwave pasteurized 0.75 W/g Microwave pasteurized 1.5 W/g Microwave pasteurized 3 W/g Waterbath pasteurized Unsupervised k- means classified mosaic made using two eggs from each treatment

75 Research Outcomes Reassure the safety of in-shell eggs Help eradicate egg salmonellosis Longer shelf life allowing transport to further distances. Reduced breaking stock increased profits for the Canadian farmers

76 Concluding Remarks Consumer concerns over GM food and issues like sodium reduction Importance of regulatory interference in implementation of Food Safety Pasteurization and sterilization Conventional thermal processing Non-thermal HPP and PEF Value addition and Nutraceuticals Impose new challenges to food safety

77 Natural Sciences and Engineering Research Council of Canada (NSERC). Canadian International Development Agency (CIDA). Le Fonds québécois de la recherche sur la nature et les technologies (FQRNT). Industry Support.